Have you ever tried a Persian-style omelette? With my partner Ali’s Iranian roots, he has a natural talent for infusing dishes with flavour, spices and a feeling of “comfort”.
What is Persian-style omelette?
This dish, similar to shakshuka, is a slow-cooked breakfast often enjoyed by Persian families together. I’ve been enjoying this dish alongside Ali’s family for years now! Ideally, our take on the “Persian Omelette” is a mix of locally grown foods. This usually includes tomatoes, extra virgin olive oil, pasture-raised eggs and fresh herbs. It’s comforting & delicious and keeps you full for hours! I highly recommend enjoying it alongside friends and family. We like to heat up wholewheat pita bread or Persian “sangak” bread. Next, we dip the bread into the omelette so it’s enjoyed slowly and intentionally.
Traditionally, this Persian omelette would be enjoyed with a cup of hot, black tea.
Here’s what you’ll need if you’d like to make it, too!
Persian Omelette RecipeCourse: BreakfastDifficulty: Easy
2 tbsp extra virgin olive oil
2 vine-ripened tomatoes, cut in half and then sliced thinly, layered in a large pan (we use a cast-iron pan)
4 pasture-raised eggs, cracked evenly into the pan
a pinch of turmeric + paprika, black pepper and sea salt
1/3 bunch freshly chopped herbs – cilantro, parsley or basil are lovely
pita bread or “sangaak” style bread, warmed to serve
- Add the sliced tomatoes to the hot pan with the olive oil, spices, salt and pepper and cook for about 5 mins.
- Next, add the eggs and cook the mixture on low heat for about 10-15 mins until the eggs whites are fully cooked and the egg yolks are soft.
- Top with fresh herbs.
- Warm your bread and use it to dip and make mini wrap-style bites.